Nutritional Information
Ingredients
| 1 tbsp | Sesame oil |
| 1/2 oz | Garlic |
| 2 oz | Spring onions |
| 1/2 oz | Fresh ginger |
| 1 tsp | Sriracha sauce |
| 3 tbsp | Miso paste |
| 32 fluid ounce | Chicken broth |
| 16 fluid ounce | Water |
| 1 tbsp | Salted butter |
| 1 package | Dried seaweed |
| 6 oz | Ramen noodles, cooked |
| 1 | Soy marinated egg, prepped |
| as needed | Salt and pepper |
| Marinated Egg Prep: | |
| 4 | Hard boiled eggs, cold |
| 4 fluid ounce | Soy sauce |
| 1 fluid ounce | Rice wine vinegar |
| 3 tbsp | White sugar |
| 10 fluid ounce | Water |
Directions
Place the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the spring onions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes.
Add the sriracha sauce to the sauce pan and stir for approximately 30 seconds.
Stir in the miso paste and while whisking, gradually add the chicken broth and water to the sauce pan.
Simmer partially covered for 15 minutes.
After 15 minutes, whisk in the butter and season with salt and pepper.
Soy Marinated Egg Preparation:
Place the soy sauce, rice wine vinegar, white sugar and water into a stainless steal mixing bowl.
Using a whisk, mix all of the ingredients until well incorporated and the sugar has dissolved.
Place the hard boiled eggs into the mixture and cover tightly with plastic wrap.
Place the bowl into the fridge for 24 hours.
After 24 hours remove the eggs from the marinate and use as desired.
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Learn MoreTips: Shell Eggs
To thicken and add richness to soups or sauces, combine 1/4 cup/50 ml cream with 1 egg yolk.